Pork Dinuguan
$64.00 – $94.00
Dinuguan is a classic Filipino dish known for its rich and savory flavor. It is often referred to as “chocolate meat” due to its dark color, although it doesn’t contain chocolate. The main ingredient of dinuguan is pork, typically pork belly or shoulder, although other parts such as intestines or liver may also be used.
Description
Additional information
| Size |
Full Tray, Half Tray |
|---|
Reviews (0)
Shipping & Delivery
Related products
Lechon Roll
Cabizerra's Lechon roll is a variation of the traditional Filipino dish, lechon, which is a whole roasted pig. In lechon roll, instead of roasting a whole pig, the meat is rolled and roasted with a filling, resulting in a flavorful and visually appealing dish. This is served with Sarsa and Atsara.
To make lechon roll, a boneless cut of pork belly or pork loin is typically used. The meat is marinated in a mixture of herbs, spices, and seasonings, which may include garlic, onions, lemongrass, soy sauce, and vinegar, among others. Sometimes, the meat is also rubbed with a paste made from ground herbs and spices for extra flavor.
Pancit Bihon Guisado
Bihon guisado is a classic Filipino dish made with bihon noodles, also known as rice vermicelli, stir-fried with a variety of meats, vegetables, and seasonings. It's a flavorful and satisfying noodle dish that's commonly served as a main course or as part of a meal in the Philippines.
Bihon guisado is often garnished with sliced green onions and calamansi or lemon wedges for an extra burst of citrus flavor. It's a versatile dish that can be customized with different ingredients according to taste, and it's loved by many for its delicious combination of flavors and textures.
Pancit Mix
Cabizerra's unique version of Miki bihon is another Filipino noodle dish that combines two types of noodles: miki noodles and bihon noodles. Miki noodles are thick egg noodles, while bihon noodles are thin rice vermicelli noodles. The combination of these two noodles gives miki bihon its unique texture and flavor.
Miki bihon is typically garnished with sliced green onions and calamansi or lemon wedges before serving. It's a delicious and satisfying noodle dish that's enjoyed by many for its rich flavor and hearty texture.
Pork Dinakdakan
Dinakdakan is a traditional Filipino dish originating from the Ilocos region in the northern part of the Philippines. It's a savory and tangy appetizer or main dish made primarily from grilled pork parts, typically including pig's ears, cheeks, and liver. After grilling, the meat is chopped into bite-sized pieces and mixed with various flavorings such as calamansi juice (a local citrus fruit), vinegar, onions, and chili peppers. The dish is known for its bold and zesty taste, with the acidity of the vinegar and calamansi cutting through the richness of the grilled pork. Dinakdakan is often enjoyed as a pulutan (beer match) or as part of a hearty meal, served alongside rice or with a side of pickled vegetables. It's a favorite among Filipinos for its robust flavor and is commonly served during gatherings and celebrations.
Special Leche Flan
Leche flan is a delicious and creamy caramel custard dessert that is popular in many Spanish-speaking countries and the Philippines. It's made with simple ingredients like eggs, condensed milk, and sugar. The custard is traditionally steamed in a mold until it sets, creating a smooth and velvety texture. After it cools, the leche flan is inverted onto a plate, revealing a beautiful layer of golden caramel sauce on top. It's a sweet treat often enjoyed on special occasions and holidays, and it's beloved for its rich flavor and silky consistency.
Special Pandesal
Pandesal is a traditional Filipino bread roll that is a staple in many households and bakeries throughout the Philippines. It is a small, soft, and slightly sweet bread roll that is typically enjoyed for breakfast or as a snack, often paired with coffee or hot chocolate.
The name "pandesal" comes from the Spanish words "pan de sal," which translates to "bread of salt." However, despite its name, pandesal is not actually salty; it's more commonly slightly sweet, with a mild flavor.
Freshly baked pandesal is best enjoyed while still warm from the oven, with its soft and fluffy texture and slightly crusty exterior. It's often eaten plain or with a spread of butter or margarine, and sometimes paired with cheese, jam, or other fillings for added flavor.
Pandesal holds a special place in Filipino culture and cuisine, and it's a beloved comfort food that brings back fond memories of home for many Filipinos.
1 Dozen (12pcs)
Reviews
There are no reviews yet.